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Recipes in category: Dinner-Pasta -

  1. Easy One-Skillet Lasagna
  2. Red Wine Pasta Sauce
  3. Spaghetti con pomodori secchi

  • 1 lb [~= 453.6 g] lean ground beef
  • 1 cup [~= 225 ml] diced onion
  • 3 cloves garlic, minced
  • 1 tbl Italian seasoning
  • 30 oz [~= 850.5 g] (2 cans) diced tomatoes, undrained (I like to use the tomatoes with onion and garlic)
  • 15 oz [~= 425.25 g] tomato sauce
  • 1 cup [~= 225 ml] water
  • 10 oz [~= 283.5 g] wide egg noodles
  • 4 oz [~= 113.4 g] part skim ricotta cheese
  • Salt and pepper to taste
  • 2 cup [~= 450 ml] shredded Italian cheese blend
  • Basil
In a large skillet, brown ground beef over medium-low heat.
Drain grease from ground beef, and return it to the skillet.
Add the onion, and cook, stirring occasionally, for 5 minutes.
Add the garlic and Italian seasoning, and cook for 30 seconds.
Stir in tomatoes, tomato sauce, water, and egg noodles.
Cook, stirring regularly, for about 10 minutes, or until noodles are al dente.
Stir in ricotta, and add salt and pepper to taste.
Remove from heat, and top with Italian cheese blend.
Let the lasagna sit for about 5 minutes for cheese to melt. If I already have the oven on, I just pop the pan in (make sure it’s oven safe first, though) and let the cheese melt. It takes about 3-4 minutes.
Top with fresh basil just before serving.
Date added:

  • [Optional] 1.5 lbs Italian sausage
  • 28 oz [~= 793.8 g] can whole tomatoes
  • 28 oz [~= 793.8 g] can crushed tomoatoes
  • 18 oz [~= 510.3 g] (3 cans) tomato paste
  • 1 lb [~= 453.6 g] chopped mushrooms
  • 2.5 large white onions
  • 1 bulb garlic
  • 1 red bellpepper
  • 4 tbl fresh oregano
  • 2 tbl fresh basil
  • 1 bottle of red wine (preferably chianti)
Chop up whole tomatoes, put in a mixing bowl along with all the juice.
Chop up oregano, basil, bellpepper, garlic and put in bowl with tomatoes.
Chop onions and mushrooms, set aside.
Mix in crushed tomato and tomato paste to mixing bowl.
Heat large pot on stove at high heat with 6-8 tbl of olive oil.
Pour in onions, mushrooms and sausage, let saute for 5-10 minutes.
Pour in tomato mix, along with roughly a glass and a half of the red wine.
Bring to a full boil, then reduce heat to medium, and allow to simmer for 2-3 hours, until reduced to desired consistency, stirring occasionally.
Serve on pasta of choice topped with fresh grated parmesan cheese.

  • 8 tbl Basil
  • 8 tbl parsley
  • 3 gloves garlic
  • 1 small chile
  • 6 tbl oo
  • 350 g [~= 11.9 oz] spaghetti
  • salt & pepper to taste
  • 4 tbl sun-dried tomatoes
  • Parmesan
Wash & cut greens, chili & place in oil.
Cut sun-dried tomatoes. Roast pine nuts and set aside.
Prepare spaghetti and combine all ingredients.
(Optional: Fry up some Italian sausage (spicy?) and add also to mix.)